I cannot imagine having a Christmas meal without stuffing. I love a meaty stuffing with pork sausages, dried fruit, nuts and sometimes I even throw some bacon into the mix too.The flavours just melt together and permeate into the turkey or chicken. It’s the stuffing that flavours the meat and also helps keep it tender.
Another tip to keep turkey or chicken tender is to rub butter underneath the skin – works like a charm!
Fat makes everything better in my world and trussing the bird also allows even cooking and locks in moisture.
Sometimes it’s not always possible to find a turkey at the last minute or one that will fit it into the fridge or freeze. Then I say, chicken is the way to go. There are so many awesome ways to stuff ‘em.
Here are a few stuffing tips, tricks and tastes:
Under the skin:
Stuff herbs, garlic, lemon juice, zest, seasoning underneath the skin with olive oil or butter of course.
Stuff a mixture of fruit, nuts and cheese (Brie, Camembert etc.) under the skin.
In the cavity (the bird’s ass):
Make a couscous stuffing:
Add fresh herbs, dried cranberries, nuts, sautéed onion and goats cheese or feta and some beaten egg to bind. Seriously yum!
Cheap and cheerful sage and onion stuffing:
Sautéed onion, fresh breadcrumbs, dried sage and egg. Season.
Use chicken or pork sausages and bacon to add loads of flavour. It’s like having a meatloaf in a bird.
3 stuffing ideas:
Also remember to double up quantities for turkey.
Brie cranberry and walnut spatchcock chicken – Brie, dried cranberries and walnuts blended into a paste and stuffed underneath the skin. An absolute must try!
Mom’s pork sausage, apricot and sage stuffing – A match made in heaven and melt in your mouth chicken.
So fragrant and comforting.
The perfect roast chicken with a cranberry and walnut pork sausage stuffing – another goodie.
This stuffing is super festive and mouth-watering, plus – makes the best gravy ever!
Article and recipes by Carey Boucher Erasmus.
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